Pecan Rum Balls

    Pecan Rum Balls

    (13)
    2saves
    1hour45min


    13 people made this

    I've used regular rum, coconut flavoured rum and 151 proof rum in this recipe and all work great.

    Ingredients
    Serves: 96 

    • 450g vanilla wafer biscuits, crushed very fine
    • 2 cups (170g) ground pecans
    • 4 tablespoons unsweetened cocoa powder
    • 340g miniature dark chocolate chips
    • 1 cup (250ml) golden syrup
    • 1/2 cup (120ml) rum
    • icing sugar for rolling

    Directions
    Preparation:45min  ›  Extra time:1hour drying  ›  Ready in:1hour45min 

    1. In a large bowl combine crushed vanilla wafer biscuits, ground pecans, cocoa and chocolate chips. Stir in golden syrup and rum; mix well into a thick dough.
    2. Coat palms of hand with icing sugar and roll dough into balls no larger than a quarter. Place on a baking tray, foil or wax paper to dry.
    3. Let balls dry for 1 hour. Roll in icing sugar and seal in airtight containers.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    44

    VERY IMPORTANT: It is much easier to scoop out a dollop of the dough and dump it into a bowl of confectioners sugar and then scoop it out and roll it into a ball. Otherwise I found it was impossible to get enough sugar on my hands to keep it from sticking. VERY TASTY RECIPE THOUGH.  -  30 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    30

    I think it includes far too much corn syrup to make it workable. Unfortunately I didn't know this until I attempted to make a double batch. Out of desperation I tried to save the mess by working in 4 cups of confectioners sugar, but the dough was still far too sticky to manage, even after being chilled.  -  11 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    18

    These are yummy. I didn't realize until I was making them that my 1 package of vanilla wafers was only 12 oz. not 16 oz. Given that, I used less corn syrup so they wouldn't be too sticky. I started with a 1/4 cup and added more until the consisency was right. So make sure your oz. is right on the cookies and adjust corn syrup accordingly. I also couldn't make the sugar coated hands work. I used a cookie scoop to drop into a roll with sugar and rolled them that way.  -  26 Dec 2009  (Review from Allrecipes USA and Canada)

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